Delicious Dinner Pot
Roast
Cast iron cooking is as popular now as it was centuries ago. As in
the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other
types of cast iron cookware are capable of producing an amazing array of delicious, home cooked
meals. We have collected hundreds of recipes over the years and we hope you will use them to create
some great cast iron cooking for your family and
friends.
Have Some Delicious Dinner Pot
Roast!
Using your cast iron dutch
oven to make the perfect pot roast is very easy! The key is
braising it for a long period of time at a very low temperature (make sure it has consistent marbling!).
These easy tips will guarantee a succulent pot roast that everyone will
love!
Cooking Instructions:
Prep Time: 30 minutes
Cooking
Time: 3-3 ½ hours
*Makes about 8-10 servings
Ingredients:
- 5 to 6 pound shoulder roast or chuck roast
- Salt and pepper
- Garlic salt
- 1 to 2 tablespoons vegetable oil
- 2 to 3 beef bouillon cubes
- 2 medium onions, quartered
- 1 rib celery without top, cut into 2-inch
pieces
- 1 bay leaf
- 1 tablespoon chopped fresh parsley
- 4 carrots, peeled and cut into 2-inch
pieces
- 5 to 6 medium potatoes, peeled and halved
Cooking Steps:
A) Apply a thin layer of salt, pepper, and garlic salt to the
roast.
B) Using your
cast iron Dutch
oven (preferably one that holds 5 to 7
quarts) set the temperature to medium or high to heat the oil. Once the roast is cooked to a nice deep
brown, turn down the heat about halfway. Then, add water (you want it to cover the roast completely) and
also, add your bouillon cubes.
C) Next, add all of the celery, one of the quartered onions,
the bay leaf, and the parsley. Raise the temperature of your cast iron Dutch oven (so it is boiling) and leave it for thirty more minutes to
simmer.
D) Once again, bring to a boil, add your potatoes and then
slightly reduce heat, leaving your potatoes to simmer nicely. Leave them for about thirty minutes, to
make them really tender and during the last twenty minutes add as much salt as you
prefer.
E) Carefully transfer your pot roast to a serving platter with
large spatulas. Then, place all of your vegetables around (or on) the roast; you may also use leftover
broth as gravy.
Nutrition Facts (Per Serving):
Calories 351; Fat 11g; Cholesterol 119mg; Sodium 357mg;
Carbohydrate 19g; Protein 41g.
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